Jello Diet

Prep the mold. Lightly coat a gelatin mold (about 6-cup / 1.5-quart capacity) or medium bowl with nonstick spray. Set it in the fridge so it is cold when you pour the mixture in.

Dissolve the gelatin. In a large heat-safe bowl, whisk the gelatin powder with 2 cups boiling water for 1 to 2 minutes, until completely dissolved and clear with no grains.

Cool it down. Whisk in 1 cup cold water. Let the mixture sit at room temperature until it is barely warm to the touch, about 10 to 15 minutes (a little longer in a hot kitchen). You want it still liquid, not starting to set.

Mix the creamy base. In a second bowl, stir together the Greek yogurt, honey or maple syrup (if using), vanilla (if using), and a pinch of salt until smooth. If you are using sugar-free gelatin, taste first and only add sweetener if you truly want it sweeter.

Temper, then combine. To avoid lumps, whisk a ladleful of the cooled gelatin mixture into the yogurt mixture until smooth. Then whisk the yogurt mixture back into the bowl of gelatin until uniform and creamy.

Add the fruit. Fold in the drained crushed pineapple and mandarin oranges. Take a second to make sure the fruit is well drained so the dessert sets firmly.

Chill and set. Pour into the prepared mold. Cover and refrigerate for at least 4 hours, or overnight for the cleanest slice. The final texture is creamy and mousse-like, not the clear, jiggly gelatin of your childhood. Still wobbly, just softer and more cloud-like.

Unmold and serve. Run a thin knife around the edge. Dip the mold in warm water for 10 to 15 seconds, then invert onto a serving plate. Slice and serve cold.